In this post: This classic egg salad recipe for sandwiches is the only egg salad recipe you’ll ever need. It’s perfect for summer picnics and family reunion potluck lunches!
This classic egg salad recipe for sandwiches is the perfect take-along food for a picnic in the park complete with red buffalo check tablecloths and a wicker basket. This egg salad is made with simple ingredients in under 30 minutes – including egg-boiling time! Learn to make this recipe for yourself with step-by-step instructions.
Table of Contents
What is Egg Salad?
Egg salad is a classic lunch dish commonly served on a salad or in a sandwich. It’s light, creamy, and extremely flavorful! Egg salad is comfort food as well as the perfect take-along meal. What I mean by “take-along” is that egg salad is the perfect meal to bring to summer picnics, family reunion potlucks, and church lunches. This recipe is also great for weekday lunches because it takes less than 30 minutes to make – even quicker if you already have hard-boiled eggs!
Why You’ll Love This Recipe
This egg salad recipe for sandwiches:
- is quick and easy to make
- doesn’t include complicated instructions or hard-to-find ingredients
- is adaptable to many common food allergens
- Eggs: we will be hard-boiling these before making the egg salad.
- Mayonnaise: you can also use veganaise.
- Sweet pickle relish: sweet, savory, and spicy.
- Mustard: adds a tart flavor.
- Paprika: bold and sweet.
- Salt and pepper: add these classic seasonings to taste.
Variations and Add-ins
- red onions
- Dijon mustard
- green onions
- chopped pickles
- red pepper flakes
How to Make This Easy Egg Salad Recipe
- Place raw eggs in a medium-sized pot and cover them with water. Turn the stove on high and set the timer for 20 minutes.
- When the timer sounds, remove the pot from the heat and run the eggs under cold water. Peel the eggs and place them in a large bowl.
- Mash/chop the eggs with a fork.
- Mix in mayonnaise, relish, mustard, paprika, and salt and pepper.
- Serve on whole grain bread or over greens.
- You should make one or two eggs for every sandwich.
- Using too many fillings will affect the classic egg salad flavor.
- The best egg-to-mayonnaise ratio is 1/4 cup of mayo to 4 eggs (as listed in this recipe: 1/2 cup to 8 eggs). You may add more or less based on how creamy you like your egg salad and how large your eggs are, but this is a good starting point.
- Run your hard-boiled eggs under cold water before peeling them. This helps the shell come off cleaner.
Rather than leaving the leftovers in the bowl and covering them with a layer of plastic wrap, you should put your egg salad in an airtight container. It will last about 2 hours at room temperature and 3-4 days in the fridge.
How healthy is egg salad?
Egg salad is packed with nutrients! Eggs provide protein, healthy fats, and many types of vitamin B. Depending on how you serve your egg salad (sandwich, salad, etc.), this recipe can include plenty of fiber and micronutrients. Egg salad is a delicious, nutritious, and filling healthy meal!
How long should I boil eggs for egg salad?
For hard-boiled eggs, cook the eggs for 20 minutes. For soft-boiled eggs, cook for 10 minutes. And for medium-boiled, cook for anywhere between 10-20 minutes!
What can I substitute mayonnaise with?
The best substitute for mayonnaise (other than veganaise) is Greek yogurt, but you can also try pesto or plain oil.
How do you keep egg salad from getting watery?
First, let the eggs cool so the heat doesn’t create any extra liquid. And, if you use fresh veggies, salt them a little before adding them to reduce the liquid.
Can you freeze egg salad?
Freezing egg salad will change the taste and texture. But if you want to freeze it anyways, store the leftovers in an airtight container for up to 1 month.
How long does egg salad last?
You can store your egg salad in an airtight container in the fridge for up to 4 days.
How do I keep my egg salad sandwich from getting soggy?
Lay a lettuce leaf over each slice of bread before adding the egg salad. The lettuce will be a barrier so the bread won’t soak up any liquid from the egg salad.
- 8-10 eggs
- 1/2 cup mayo
- 1/4 cup sweet pickle relish
- 1 tbsp. mustard
- 1 tsp. paprika
- salt and pepper to taste
- Place eggs in pot and cover with water. Turn on high and set timer for 20 minutes.
- When timer sounds, remove pot from heat and run eggs under cold water. Peel and place in bowl.
- Mash eggs with a fork.
- Mix in mayo, relish, mustard, paprika and salt and pepper.
- Serve on whole grain bread with a side of dill pickle or over greens for a light lunch.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 381mgSodium: 474mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 13g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.